Stuffed Zucchini Boats

by Miriam Menezes
These zucchini boats are stuffed with ratatouille and topped with almond “crumble” for an easy, vegan meal.
Total Time
35 min
Difficulty
Easy

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Ingredients for 2 Servings

  • 2
    medium zucchinis cut in Half, lengthwise
  • 1
    small eggplant (aubergine) cut in small cubes
  • 1
    peeled tomato* - diced
  • ½ tsp
    fresh grated fresh ginger
  • ½
    red bell pepper finely diced
  • 1 tbsp
    vegetable oil
  • salt – basil and fresh ground pepper or red pepper flakes to taste
  • Topping:
  • 2
    tablespoons of olive oil
  • 1
    teaspoon of grated fresh ginger
  • 1/3
    cup of breadcrumbs, lightly toasted in dry skillet
  • 1/3
    cup of finely chopped almonds or walnuts
  • Italian parsley – minced

Time

  • Preparation Time
    15 min
  • Cooking Time
    20 min
  • Total Time
    35 min

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Method

  1. Heat olive oil in a small skillet. Stir in bread crumbs and remove from heat. Add almonds (or walnuts), toasted breadcrumbs and parsley; mix thoroughly and set aside.
  2. Preheat oven to 200ºc (400F) .
  3. Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell. Chop flesh, and set aside.
  4. Brush the zucchini halves with oil and sprinkle with a little salt. Place in a greased ovenproof dish, cut side down, and bake for 15 minutes.
  5. Heat oil in a large skillet over médium heat and add ginger, bell pepper, tomato, aubergine and the flesh of the zucchini and sauté for a few minutes, until the liquid evaporates.
  6. Fill each zucchini shell with ½ cup of stir fried vegetables. Sprinkle the topping over the zuchini boats and bake for 20 minutes.

Notes:

Bon appétit!

*To peel the tomato you can add it to a small bowl and cover it with boiling water.
Leave it in the water during a minute or so, then rinse it under cold water.
Lightly score it with a sharp knife lengthwise and the skin will come off easily.

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